Moroccan tagine
Moroccan tagine requires roughly 2 hours and 5 minutes from start to finish. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 449 calories, 7g of protein, and 20g of fat per serving. This recipe serves 6. For $1.67 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 356 people have tried and liked this recipe. A mixture of fresh coriander, leeks, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. With a spoonacular score of 99%, this dish is awesome. Similar recipes include Moroccan Tagine, Moroccan Chicken Tagine, and Moroccan Chicken Tagine.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 100 minutes
Ingredients:
2 red onions, chopped
3 garlic cloves
small knob fresh root ginger, peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander, chopped
1 tbsp olive oil
3 carrots, cut into chunks
3 large parsnips, cut into chunks
3 red onions, cut into chunks
2 large potatoes, cut into chunks
4 leeks, ends trimmed and cut into chunks
12 dried prunes, dates or figs
2 sprigs mint, leaves only, finely chopped
Equipment:
blender
oven
Cooking instruction summary:
To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches. Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Step by step:
1. To make the chermoula, whizz paste ingredients in a blender.
2. Heat oven to 220C/fan 200C/gas
3. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
4. Add the chermoula paste to the casserole, along with the dried fruit.
5. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint.
6. Serve on its own or with couscous or crusty bread.
Nutrition Information:
covered percent of daily need
